Saint Honore is patron saint of bakers. This rich cake combines the base of pate sucree/pate a foncee and pate a choux topping. The cake is filled with two types of cream: chibouste and chantilly on the top. The little choux buns around the edge are filled with creme patissiere and dipped into caramel.
Somehow this one turned out great for someone who does it for the first time. Chef said ça c'est super-bien! I was thinking about my gluten-free flour mix that I wanted to blend for bread-baking class. Today I tried a new mix of 5 different flours. The boulangerie Chef suggested to put one bread in the proofer and other in the fringe and see tomorrow how it will go. I hope my first GF bread will turn out right tomorrow.
Wonderful, marvelous, mervelleux, that you cook cakes for me. (music as known).
ReplyDeletePetits baisers. Beau-père.